Recipe for grilled corn on the cob with a cilantro queso fresco sauce, inspired by Ecuadorian street food of choclos asados con salsa de queso y cilantro.
Course Appetizer, Side Dish, Street Food
Cuisine Ecuadorian, Fusion, Latin
Keyword Choclo, Corn with queso fresco sauce, Grilled corn, Latin grilled corn
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 1to 2 ears of corn per person
Ingredients
For the cilantro cheese mayo sauce (makes about 1 ½ cups of sauce)
1eggvery fresh
1-2garlic clovescrushed
¾cuplight olive oil or sunflower oilregular olive oil will overpower the sauce
Juice of 1 lime
6ozqueso frescocrumbled
¼cupfinally chopped cilantroabout 1 medium sized bunch
Salt to taste
Grilled corn
1-2ears of corn per person
Butter or oil for rubbingadd some chopped fresh cilantro for extra flavor
Instructions
Cilantro queso fresco mayonnaise sauce:
Combine the egg, the crushed garlic, the cilantro, a dash of salt, and ¼ cup of the oil in a blender and blend until the ingredients are pureed
Continue blending and add the remaining oil until the mayonnaise sauce starts to thicken
Add the crumbled queso fresco and lime juice, blend until you have smooth sauce
Add salt to taste
Pre-boil corn & grill method:
Pre-boil for 2-3 minutes, then rub with butter or oil and grill for 10-15 minutes, turning every 3-4 minutes
Wrap corn in foil grilling method:
Remove the husks and silk from the corn, rub with oil or butter
Wrap each ear of corn in foil and grill for 15-20 minutes, turning every 5 minutes
Using gloves, carefully remove the foil and grill for 3-5 minutes if you want that crispy charred finish
Corn grilled with husks on:
Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
Soak in cold water for a couple of hours before grilling
Grill with husks for 15-20 minutes, turning corn every 5 minutes
Using gloves, remove or pull back the husk, and grill for 3-5 minutes if you want that crispy charred finish
Notes
An alternative to making the cilantro queso fresco sauce for those who do not wish to make mayonnaise from scratch with a raw egg is to use store bought mayonnaise, and blend it with queso fresco, lime juice, cilantro, and garlic.
Another option for a completely egg-less version is to use heavy cream (alone or with some plain yogurt) or Mexican style crema and blend it with the queso fresco, garlic, and cilantro.